Ratatouille Pizza

This ratatouille pizza is made with homemade eggplant marinara and topped with vegetables and a touch of mozzarella cheese. This is the perfect veggie-packed pizza!

Ratatouille pizza is a delicious twist on the classic Italian dish.

It combines the flavors of ratatouille, a traditional French vegetable stew, with the famous comfort food, pizza!

This pizza is made with a homemade ratatouille marinara sauce that I spread on top of pizza dough and then topped with even more vegetables and mozzarella cheese.

I adore ratatouille and this is a fun twist on the classic vegetable-packed dish.

Oh, and this pizza is perfect for vegetarians! If you want to make it vegan simply use vegan cheese.

Whether enjoyed as a main course, appetizer, or party dish, ratatouille pizza offers a delightful blend of French and Italian influences, showcasing the vibrant flavors of fresh vegetables and the comforting appeal of pizza.

Ingredients for Ratatouille pizza

For sauce:

• Eggplant
• Zucchini
• Red onion
• Garlic
• Fire-roasted diced tomatoes
• Spices

For pizza:

• Pizza dough
• Sliced zucchini
• Cherry tomatoes
• Shredded mozzarella cheese

Adding protein

If you’re looking to add a little protein to this pizza the addition of grilled chicken is a great choice!

If you want to keep it vegetarian try soy chicken or even tofu!

Best eggplant for ratatouille

When it comes to making ratatouille pizza, the best type of eggplant to use is the classic deep purple globe eggplant.

This variety of eggplant is readily available in most grocery stores and markets.

Globe eggplants have a mild flavor and a tender, creamy texture when cooked.

They hold their shape well and absorb flavors from the other ingredients in ratatouille, such as tomatoes, zucchini, and red onion.

Make sure to avoid eggplants that have soft spots, wrinkled skin, or are excessively bruised.

Other types of eggplants are available, such as Asian eggplants, which have a slender shape and lighter purple or white skin. While these can be used in ratatouille marinara sauce, they may have a slightly different texture and flavor compared to globe eggplants.

Summer squash or zucchini

Both summer squash and zucchini are commonly used in ratatouille and can be excellent additions to the dish because they have similar flavors and textures.

The choice between using summer squash or zucchini ultimately comes down to personal preference.

Zucchini is a popular choice due to its mild flavor and tender texture. Plus, zucchini holds its shape well during cooking and blends nicely with the other ingredients in ratatouille pizza.

Summer squash, on the other hand, includes varieties such as yellow squash, pattypan squash, and crookneck squash.

They can have yellow or pale green skin and a slightly firmer texture.

In terms of cooking, both zucchini and summer squash can be sliced and sautéed or stewed along with the other vegetables in ratatouille.

You can use one or a combination of both squashes depending on what you can find or what you have on hand.

More pizza recipes

• Craving a classic? Try my BBQ Chicken Pizza
• Love summer ingredients? Try my Asparagus Mushroom Burrata Pizza
• Wanna use the grill? Try my Grilled Chicken Sausage Pizza
• Craving sweet and savory? Try my Fig Caramelized Onion Pizza

Ratatouille Pizza

Author: Brandy O’Neill – Nutmeg Nanny

This ratatouille pizza is made with homemade eggplant marinara and topped with vegetables and a touch of mozzarella cheese. This is the perfect veggie-packed pizza!

5 from 1 vote

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Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 1 pizza

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Equipment

• Silpat
• Baking Sheet Pan
• Fire Roasted Diced Tomatoes

Ingredients

For sauce:

• 2 tablespoons extra virgin olive oil
• 1/2 cup diced eggplant
• 1/2 cup diced zucchini
• 1/2 cup diced red onion
• 2 cloves garlic minced
• 1 14.5 ounce can fire roasted diced tomatoes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes

For pizza:

• 1 pound whole wheat pizza dough
• 6 thin slices zucchini
• 10 cherry tomatoes cut in half
• 1 cup shredded mozzarella cheese

Instructions

For sauce:

• In a large skillet set over medium-high heat add olive oil.
• When the oil is hot add eggplant, zucchini, red onion, and garlic. Sauté for a few minutes just to start to soften.
• Stir in fire-roasted tomatoes and add in kosher salt, Italian seasoning, and crushed red pepper flakes.
• Let the mixture simmer for 10-15 minutes until the flavors have combined. You want the tomato mixture to cook down slightly so that it's not too runny when you put it on the pizza. You are basically making a vegetable-packed marinara sauce.

For pizza:

• Preheat oven to 425 degrees F and spread pizza dough thinly out onto a parchment or Silpat lined baking sheet, set aside.
• Top pizza dough with tomato mixture (you may not use it all) slices of zucchini and cherry tomatoes.
• Sprinkle with the desired amount of shredded cheese.
• Add pizza to the oven and bake for about 18 minutes until the cheese is melted, browned and the dough is cooked.

Nutrition

Serving: 1g | Calories: 600kcal | Carbohydrates: 99g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 14mg | Sodium: 400mg | Fiber: 19g | Sugar: 11g

Course Pizza

Cuisine American

Keyword eggplant pizza recipes, pizza with ratatouille, ratatouille recipes, vegetable pizza, vegetarian pizza, whole wheat pizza

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